Korean Egg Bread (Gyeranbbang)

Gyeranbbang (Korean Egg Bread) with Dehydrated Potato Flakes

Yield: 5 mini loaves

Egg Bread WM-04753

DRY INGREDIENTS:

1/3 cup White Sugar

1/2 cup Soft Flour or AP Flour

2 Tbsp. Rice Flour

2 Tbsp. Dehydrated Potato Flakes*

1 tsp. Baking Powder

WET INGREDIENTS:

1/4 cup Butter, melted

1/2 cup Full Cream Milk

1/2 Tbsp. Honey

2 pcs. Eggs

TOPPING:

5 pcs. Eggs, chilled

Butter for greasing

Procedure:

  1. Preheat oven at 200°C.
  2. In a bowl, combine all wet ingredients together with sugar. Mix until sugar is dissolved.
  3. Sift flour, rice flour, and baking powder over the wet ingredients, than add potato flakes. Mix well. Set it aside.Egg Bread WM-04754Egg Bread WM-04767Egg Bread WM-04771Egg Bread WM-04776
  4. Lightly grease your mini loaf pan (2×4 inches). Ladle the batter into 5 pans. Crack one egg for each pan.
  5. Put in a tray and bake for 12.5 mins. at the second layer to the top rack.
  6. Let it cool and gently take it out from the pan. 

Egg Bread WM-04998

*Dehydrated Potato Granules is available at Gourdo’s or Dane International Commodities

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